ingredients

2 green asparagus boots
4 large slices of Bayonne Aosta Selection ham
1/2 liter of chicken broth
1 shallot
A few sprigs of dill or chervil
Olive oil

Steps

Step 1

Prepare the cappuccino. Clean the asparagus, remove the hard and stringy base. Keep 8 whole asparagus, tie in bundles using a kitchen wire. Cut the others into 2 cm pieces.

2nd step

Cook. In a saucepan, melt the chopped shallot with a drizzle of olive oil. Add the stumps, make return 2-3 min. Pour broth, bring to a moderate boil so as not to distort the color of the asparagus. Cooking lasts only a few minutes: check with the tip of a knife that must cross the asparagus still firm.

Step 3

Salt, mix. Cook the asparagus bundle in salted water, cool in ice-cold water to keep them green.

Step 4

At the moment of serving. Wrap whole asparagus with half a slice of Bayonne ham. Emulsify the cappuccino in the blender, sprinkle with dill, serve with the asparagus and ham.

tips

This asparagus cappuccino is tasted ... hot, warm or even cold.

Ham. The melting texture and typical taste of Bayonne ham bring out the delicate flavor of asparagus